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Dorothy’s Southwest Stuffing — Holiday Recipe Contest Winner

For me, the holidays are about the stuffing. Sure, there is turkey for Thanksgiving, and often turkey for Christmas (my family asks for it), but sometimes Christmas dinner might also bring duck, ham or roast beef.

Regardless, there must be stuffing.

I have a version that is so darn good I might as well call it “Self-Esteem Stuffing” because I can count on getting raves every time I serve it.This is the best stuffing I have ever made, in 25 years of making and enjoying stuffing. Everyone who eats it asks for the recipe.

How good is it? So good…

…your spouse will propose marriage again
…you will get a great new job
…people will defer to your opinion when it comes time to select the restaurant
…your children will suddenly obey you and get good grades and stop biting at preschool (OK, that part is made up)
…and you will win the lottery.

That’s how good this stuffing is.

Try it with your November or December bird or other roasted meat, and sit back and practice being gracious while you receive the compliments.

Award-winning stuffing!

Virginia Madsen is on the cover!

Speaking of compliments, this recipe just won the 2010 Malibu Times Magazine Holiday Recipe Contest! How great is that?! They had three professional chefs test the entries, so it is extra special to be chosen as the winner. Finalists’ recipes were judged on a scale of 1 to 10, on the clearness/preciseness of the ingredients and instructions, ease of preparation and the delicious factor. Owner/chef David Price of Terra Restaurant said my stuffing not only met the criteria, but it was unique, and gave it a 10 for creativity!

I am ready for my closeup, Mr. DeMille!

Hope you all enjoy it. Happy Thanksgiving!

Never made stuffing? It’s easy with this visual tutorial + the recipe

Here’s a fairly detailed visual tutorial, because everyone deserves to have first-time blue-ribbon success with their stuffing!

Hydrate the raisins and currants

Melt butter in a 12-inch skillet

Onions, celery and bell pepper go into the skillet for a saute

Stir veggies to coat with butter

Veggies look gorgeous after a saute

Up close and personal, the cooked veggies are good enough to eat right now!

Dry corn bread stuffing mix goes into your largest mixing bowl

Go ahead and use your hands to mix the stuffing and veggies. It’s fun!

Tuck both pans into the oven

Can’t you just smell how great this is?

Dorothy’s Southwest Stuffing

This is wonderful as is, or with traditional gravy, if you like. To make it vegetarian, substitute vegetable broth for the chicken broth.

Put raisins and currants in a 2-cup glass or plastic measuring cup, cover with water by 1-1 1/2 inches, and microwave on high for 2 minutes. Remove from oven and set aside to soak while you prepare the rest of the stuffing. (Add a splash of sherry to the water if you wish; this is optional).

In a large skillet, melt butter and sauté onion, celery and red pepper until it softens, about 8-10 minutes, stirring frequently; you do not want it to brown. Add minced garlic toward end of sautéing time so garlic doesn’t burn. Remove from heat and set pan aside.

Heat 1 can chicken broth (you can do this in a measuring cup in the microwave) and add small amounts at a time to the stuffing, tossing with your wooden spoons between additions, until the stuffing is moistened but not wet. You will use at least 1 can of broth. I recommend you have 2 cans on hand, just in case your mixture still seems too dry, but you probably won’t use too much of the second can. One trick is to mix it up using 1 can of broth, and let it sit undisturbed for about 5 minutes, to let the moisture spread evenly. Then if it is still too dry, begin slowly adding a portion of the second can. Add additional broth with a light hand, because if mixture is too wet, it will turn into concrete stuffing.)

Spoon stuffing into a greased baking dish with a lid (or one that can be covered tightly with foil); don’t pack it in, just spoon it lightly. If it won’t all fit into one dish, portion it between 2 dishes. Bake at 350 degrees for 45-60 minutes.

Serves 8-12, depending on appetites and how much else you have on the table!

Ingredient note: Currants are like tiny, dark raisins, made from the seedless Zante grape. You can find them in the supermarket aisle with raisins.

Cook’s note: Do not try to “taste test” this stuffing after you have it all mixed together and before baking, because the herbs and spices might taste harsh. With some dishes, at the point before you bake it you can taste test it to make sure all the spices are right, but not with this one. It really takes baking to marry these spices, so if you taste it while it is still “raw” you will not get an accurate taste test.

OK here we go: I love this recipe! Made it for Thanksgiving Day work potluck (I know how you must really miss those, Dorothy!) and it was a crowd-pleaser. People asked about the spices and seemed to like the unexpected flavor of chilis. What they didn’t get to experience was the wonderful aromas that fill the kitchen while the stuffing is baking. I don’t really think this stuffing needs a gravy since it has so many flavors, and the addition of the broth keeps it pretty moist. Congrats on the magazine award Dorothy; what nice pictures!

Todd,
How excellent! You are right about the wonderful smell while this is baking. I actually DO miss newspaper work potlucks. It was always fun to experience everyone else’s food offerings. Thanks for letting me know it was a success!

OK! You win! Best idea yet for stuffing…need a veggie and a non-veggie version so this one’s getting made with veggie broth. AND I’m going to make your mediterranean eggs as an appetizer. It’s going to be a shockingly delicious TG over here

Congratulations on your win! This stuffing looks fabulous — full of good things with flavor. I made a cornbread stuffing recipe for years made with applesauce, corn, and dried fruit. My recipe has been sitting in a storage facility for 2 years and I do not have access to it. Your recipe is a must try for me as it has all the ingredients that is near and dear to my heart. I am glad that your blog was found by me and I am following you on twitter as well as Google Friend Connect.

WOO HOO!! Congratulations – that is SO exciting!!!! I have a confession to make – last year was the first year I ever made stuffing since we never had it when I was growing up – will definitely have to give this one a try!!

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Hi from Dorothy Reinhold

Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!

At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!

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